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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World Hardcover – May 14 2012


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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World + Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods + Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
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Product Details

  • Hardcover: 528 pages
  • Publisher: Chelsea Green Publishing (May 14 2012)
  • Language: English
  • ISBN-10: 160358286X
  • ISBN-13: 978-1603582865
  • Product Dimensions: 17.8 x 3.8 x 24.1 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: #452 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

Library Journal-
This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage. After a foreword by Michael Pollan, Katz ("Wild Fermentation") explores the scientific basis of fermentation, then gives details for creating everything from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human development. Used to preserve food, it affected human biology so that humans could eat foods that would be poisonous otherwise, and it had an impact on global human culture as a reflection of indigenous cultural identity. Simply put, fermentation allows lactic acid bacteria naturally found in the air to overcome and exclude bacteria that are harmful to humans, and it increases advantageous chemical compounds, such as vitamins, in the process. There is a generous photo section of tools, containers, and processes; along with fascinating electron microscope photos of bacteria, which convey a sense of wonder at the unseen world of fermentation. VERDICT: Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic.



"The only resource guide you will ever need."--Jenn Garbee, LA Weekly



"The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship. It lays the foundation for fermenting all kinds of foods, and whoever reads it will be able to negotiate any recipe for ferments (and conquer any lingering nervousness about fermentation) with impunity. I am so impressed - and ready to begin! Thank you, Sandor Katz."--Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors



"Sandor Katz has captured the essence of fermentation in this new book, which bubbles over with scientific, historical, and practical information about humankind's first biotechnology and earth's first energy source. The mystery and sensory allure of naturally fermented products ranging from fruit, honey, milk, all manner of starchy grain, tuber and stalk--even fish and meat--are laid bare and enthusiastically and lucidly brought to life for both epicure and the do-at-homer."--Patrick E. McGovern, Scientific Director, Biomolecular Archaeology Laboratory, University of Pennsylvania Museum, and author of Ancient Wine and Uncorking the Past



"The Art of Fermentation appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. There are things he writes in this book that are relevant to everyone. Whether we are at war or peace with the tiny creatures we call microorganisms, we can't help but conclude that they are the building blocks of the communities we observe as organisms. His obsession with ferment is contagious. With the flip of a page it's easy to find oneself discovering our own personal journey embedded in this thoroughly engaging book."--Charlie Papazian, author of The Complete Joy of Homebrewing and many other books on beer



"This is, quite simply, the finest book on fermentation available. It is comprehensive, erudite, and surprisingly profound. Sandor Katz is the guru of a large and growing tribe of fermentation enthusiasts and this book will awaken you to the thrilling world of benign bacteria all around us. Not only do they provide us with pickles, cheese, bread, alcohol - but our existence depends on bacteria and they deserve our reverence and respect."--Ken Albala, Food Historian and Coauthor of The Lost Arts of Hearth and Home: The Luddite's Guide to Domestic Self-Sufficiency



"Sandor Katz has proven himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from around the world. A must-have in the libraries of anyone interested in food and nutrition."--Sally Fallon Morell, President, The Weston A. Price Foundation



"The Art of Fermentation is a remarkable testimony to the astonishing passion that Sandor Katz has for all matters fermentative. History, science, and simple how-to wisdom are woven together in this extensive journey through the amazing diversity of foods and beverages that are founded upon fermentation."--Dr. Charlie Bamforth, Professor, Department of Food Science and Technology, University of California, Davis and author of Food, Fermentation and Microorganisms



"The Art of Fermentation is much more than a cookbook...Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz's signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest-of the senses-against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live."--Michael Pollan, from the Foreword

About the Author

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him "one of the unlikely rock stars of the American food scene." The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website www.wildfermentation.com.

Customer Reviews

4.6 out of 5 stars
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Most helpful customer reviews

18 of 18 people found the following review helpful By Jack Arnold on Oct. 15 2013
Format: Hardcover Verified Purchase
I bought this book to expand my capabilities with some already-familiar bacteria, i.e. Lactobacillus spp. I have a degree in biology, and I’ve been working with a sourdough culture that I’ve been nurturing since I worked as a baker in the Gaspé back in ’71. I’ve also made yogurt off and on for a couple of decades. Now that I’m retired and have a large garden, I’m interested
in food preservation, and fermentation strikes me as a wonderful technique: not only does it preserve my harvest, but it adds to it, in that the bacteria involved in fermentation provide, when consumed, an enhancement to my intestinal microbial ecology.

The Art of Fermentation is an absolute treasure. Sandor Ellix Katz, in writing it, has a solid foundation in his more than two decades of personal experience; his extensive network of friends, colleagues, mentors, and co-conspirators; and the research that he has undertaken in pursuing this practice. The book is extensively annotated and end-noted with referrals to scientific journals, which pleases the B.Sc. part of me. But mostly this book shares the hands-on experience of Katz and his network, in a manner that I found sublimely encouraging to “try this out,” and then “this,” and “that.”

The book is both broad in scope, covering fermentation practices from around the world, and deep, with an extensive bibliography and resources section at the back, to allow you to pursue any avenues of interest further. It is well-written, in a style that is both authoritative and exhilarating, but the actual joy of it is in the practice of fermenting foods under Katz’ guidance – a practice that is both enriching and empowering.

And folks, I’m here to tell ya – the food tastes great!!!
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5 of 5 people found the following review helpful By Ekim on Dec 29 2013
Format: Hardcover Verified Purchase
This is a great book that deals with ALL sorts of food fermentation. It is very comprehensive and full of information. Though there are a very small amount recipes or general guidelines on how to do things this is NOT a recipe book.
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11 of 12 people found the following review helpful By Shearenjoyment on Oct. 24 2012
Format: Hardcover Verified Purchase
The Art of Fermentation is a phenomenal book with globe spanning contributions of traditional foods. Anyone interested in experiencing different 'cultures' will love this book as a reference to an endless array of possibilities that you can concoct in your own home.
Enjoy the flavours and the vitality!
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2 of 2 people found the following review helpful By Noémi Poupart on Jan. 19 2014
Format: Hardcover Verified Purchase
I was searching for a book that will give a deep look into the fermentation world. Not only with recipes but with knowledges on biology processes and technics used arround the world. I'm really sastified with this book because it will make you understand why you should use this temperature, this pot(...)or not and what can be the effects of your choices.
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2 of 2 people found the following review helpful By Mama Sun on May 6 2014
Format: Hardcover Verified Purchase
I wish I would have bought Wild Fermentation instead of this book. This book gives lots of info but no precise recipes; just descriptions of different experimentations.
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5 of 6 people found the following review helpful By LJB on Sept. 18 2013
Format: Hardcover Verified Purchase
This book is phenomenal. Not only is it loaded with a massive amount of valuable information, but it is also gorgeous and very well designed. Highly recommended.
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1 of 1 people found the following review helpful By L. Michel on April 2 2014
Format: Hardcover Verified Purchase
I love this book. I am gobsmacked by the sheer number and variety of ways that human beings,both ancient and modern, have used fermentation to preserve food and otherwise make life better. I dip into it whenever I have a few minutes. And of course I have to try out some of the more accessible ideas, as well. It should be noted that this is more an encyclopedia of ideas and an outline of general practices than it is a book of recipes.
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Excellently written. If you're interesting in the why behind the concepts of cooking from a fermentation standpoint, and not just a direct recipe or how to, then I'd definitely recommend this book.
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